What is a Pluot?
Pluots are a hybrid fruit – a cross between a plum and an apricot, although they have more characteristics of a plum rather than an apricot. They are crunchy and juicy like plums, and they have the tang of the apricot. Plumcots are also a hybrid between plums and apricots but they have more or less equal characteristics of both the fruits.
Pluots are in abundance in the market right now, and come in various colors such as a deep purple, maroon, red, green and yellow varieties.
Pluot and Cardamom Nankhatai Thumbprints and the origins of Nankhatai
With Diwali around the corner, these fusion cookies – Pluot and Cardamom Nankhatai Thumbprints – are my take on the famous Indian-style bakery cookie Nankhatai with a California twist. I use Pluot and Cardamom Jam to make Nankhatai Thumbprints.
The origins of Nankhatai, or shortbread biscuits, date back to the 16th century in Surat, which is a city in the state of Gujarat, India, when the Dutch and Indians were the important spice traders.
The main ingredients of nankhatai are all purpose flour, chickpea flour (or besan in Hindi) and semolina, which gives it a slightly coarse structure. Gujarati sweets essentially contain spices like freshly ground cardamom and freshly grated nutmeg, which are also incorporated in the nankhatai.
Why is Diwali celebrated?
In India, Diwali is an emotion, a feeling, a celebration. There is love, laughter, lights, color everywhere, and folks from all backgrounds come together to celebrate. For the South Asian community, the major Hindu festival also known as the Festival of Lights is as important as Christmas is in the United States.
The origins of Diwali trace back to ancient Hindu mythology. Lord Rama, the seventh incarnation of Lord Vishnu, returned to his kingdom of Ayodhya after defeating the demon king Ravana. The people of the kingdom welcomed his arrival by lighting diyas (lamps filled with oil and wick), and making rangolis (or colorful patterns with colored sand) – which is why Diwali is celebrated.
My memories of celebrating Diwali
I have the fondest memories of making rangoli patterns with my mother every year outside our home in Mumbai. It would be a day that I spent just with her, discussing what pattern to make, the color schemes to use and we would participate in it together. My dad and brother were called upon toward the end of the day when we were finished to applaud and compliment our endeavors.
Mumbai Diwali scenes
A few days before the onset of Diwali, which takes place on Oct. 21 this year, mithaiwaalas (dessert vendors) start making kilos and kilos of mithai (sweets) for customers. Similar to the concept of cookie boxes, mithai boxes are given as gifts to family, friends, neighbors, business partners and even employers as a symbolic gesture to celebrate the victory of good over evil.
Ingredients of the Pluot and Cardamom Nankhatai Thumbprints
The ingredients of the Pluot and Cardamom Nankhatai Thumbprints are divided into 2 sections:
Pluot and Cardamom Jam
- Pluots
- Granulated sugar
- Lemon juice
- Fruit pectin
- Cardamom pods, lightly crushed
Pluot and Cardamom Nankhatai Thumbprints
- All purpose flour
- Chickpea flour (besan)
- Fine semolina
- Powdered sugar
- Baking powder
- Ground cardamom
- Freshly grated nutmeg
- Table salt
- Ghee
- Pistachios
How to make the Pluot and Cardamom Nankhatai Thumbprints
The thumbprints start off with making Pluot and Cardamom Jam. Pluots, sugar, pectin and lemon juice are macerated, which is a process where sugar helps to release the liquid from the fruit. Once macerated, the jam comes together within half an hour. The bonus is that the recipe makes additional bottles that can be gifted or enjoyed during the winter or until next year.
The thumbprint cookies are eggless. Dry ingredients are combined, and then ghee or clarified butter is used to bind the cookie dough.
- TIP: The ghee should not be melted but should be in semi-solid form. The dough comes together as you bind it with the heat from the palms of your hands.
Pre-heat the oven to 350 degrees for at least 10 minutes before you start the baking process. Form around 20 equal-size balls that are rolled between your palms. Using a ¼ teaspoon, make an indentation in the center. The dough may crack a bit; that is OK and is the signature look of the nankhatai.
Using your fingers, fix the dough to adhere slightly. Add a bit of jam in the center and bake them for about 18 minutes. Add ground pistachios on the top of each nankhatai for a festive look.
- TIP: Do not touch them once they are out of the oven since they are likely to crumble.
The nankhatais are addictive and you can taste the nutty flavor of the chickpea flour and the floral notes of cardamom and nutmeg.
How long will the Pluot and Cardamom Nankhatai Thumbprints keep?
The nankhatai will keep in an airtight container for up to a week.
What kind of cardamom do you use? And where do you source it from?
My favorite places for spices are:
Where do you get the fine semolina and chickpea flour from?
I get the fine semolina and chickpea from the Indian store but you can also find it on Amazon.
What kind of 1 tablespoon scoop can I use?
I always have a 1 tablespoon, 2 tablespoon and ½ cup scoops in my home because they are very useful for even measurement. Here is the set that I got from Amazon.
Other fun Diwali recipes on my blog are:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Pluot and Cardamom Nankhatai Thumbprints
Ingredients
Pluot and Cardamom Jam
Makes 3 8-ounce jars
- 2 pounds pluots
- 1 pound granulated sugar
- 1 ounce lemon juice
- 1 ounce fruit pectin
- 3 cardamom pods, lightly crushed
Nankhatai Thumbprints
- 1 cup all purpose flour
- ⅓ cup chickpea flour (besan)
- 2 tablespoons fine semolina
- ⅔ cup powdered sugar
- ⅛ teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon table salt
- ½ cup ghee
Garnish
- 1 tablespoon finely ground green pistachios
Get Recipe Ingredients
Method
Pluot and Cardamom Jam
- In a large bowl, add all the ingredients and, using a rubber spatula, stir the mixture until well combined. Cover with plastic wrap and set aside for 1 hour. This process is called macerating and is used to release all the liquid from the fruit with help from the sugar.
To sterilize the jars
- Wash the jars with warm water and shake off excess water. Place them on a quarter tray.
- Preheat the oven to 230 degrees F. Place the tray with the jars inside the oven until ready to fill them.
Make the Jam
- In a large saucepan, on medium to high heat, add the bowl ingredients into the saucepan and stir to incorporate. Bring the mixture to a boil, which will take about 5 minutes. Let it boil for another 5 minutes — it will start bubbling vigorously and foaming. Stir occasionally, with a rubber spatula, so that the jam does not stick to the bottom of the pan. The foam will gently subside. Remove any excess foam with a spoon and let it boil for another 5 minutes. The temperature on the thermometer should reach 220 degrees.
Do the jam test and fill jars
- Let the jam sit in the pot for 3 to 4 minutes after the gas is turned off. Use a rubber spatula to run over the top of the jam. If it sets on the spatula, and you can run your forefinger through it, the jam is set. Otherwise boil for another 2 to 3 minutes and do the test again.
- Pour the jam into a pourable measuring glass jar. Pour into the sterilized glass jars. Leave about ¾-inch space from the top of the jar. Put the lid on securely, and invert the jars. Repeat for the other jars.
- Put the tray of jars back into the oven for 15 minutes to sterilize. Cool completely.
- Store in a cool and dark place for up to one year.
Nankhatai Thumbprints
- Preheat the oven to 350 degrees.
- Set aside a baking sheet with parchment paper.
- In a large bowl, add all the dry ingredients – all purpose flour, chickpea flour, semolina, powdered sugar, baking powder, cardamom, nutmeg and salt. Whisk to combine.
- Add the ghee. It is OK for the ghee to be in semi-solid form. Mix with a spatula until combined. Then use your hands to mix the dough and knead it until it’s cohesive and can form a smooth ball. If needed, add a teaspoon of additional ghee for it to form a ball.
- Set the dough aside for 30 minutes.
- Using a 1 tablespoon scoop, scoop out 20 balls. Roll each one between the palms of your hands to form a perfect ball.
- Using a ¼ teaspoon, make a slight indentation gently into the ball. It may crack a bit so fix it gently with your fingers.
- Place it on the prepared baking sheet.
- Repeat for the remaining balls.
- Add about ¼ teaspoon of the jam into each thumbprint.
- Bake for about 18 minutes or until a light golden brown in color, rotating the tray halfway through.
- Let cool completely for an hour.
- Sprinkle with the ground pistachio.
- Store in an airtight container for up to 2 weeks.
Notes
How long will the Pluot and Cardamom Nankhatai Thumbprints keep?
- The nankhatai will keep in an airtight container for up to a week.
What kind of cardamom do you use? And where do you source it from?
- My favorite places for spices are:
Where do you get the fine semolina and chickpea flour from?
- I get the fine semolina and chickpea from the Indian store but you can also find it on Amazon.
What kind of 1 tablespoon scoop can I use?
- I always have a 1 tablespoon, 2 tablespoon and ½ cup scoops in my home because they are very useful for even measurement. Here is the set that I got from Amazon.
